Bruichladdich Barley vintage aftapninger

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Tre nye vintage aftapninger fra Bruichladdich med fokus på maltbyggen.

De tre aftapninger er Islay Barley 2011, The Organic 2010 og Bere Barley 2010. For hver enkelt aftapning kan man læse på deres hjemmeside hvem de forskellige landmænd er, som har leveret maltbyggen til destilleriet og også fra hvilke marker kornet er dyrket.

Islay Barley 2011 er unpeated Islay single malt, destilleret af korn kun fra Islay, dyrket i 2010 og destilleret i 2011. Har ligget på fade på Islay i 6 år på 75% ex-bourbon american oak casks og 25% ex-wine european oak casks. Aftappet ved 50%

Pris: £55


Noter (Bruichladdich):

Character – A sweet spot in the maturation of an incredible whisky. A chance to see the elements at work as the young spirit showing green fruits, apple, pear and gooseberry transitions to peach, apricot and mango with the influence of time. The careful selection of casks holds this moment perfectly in balance as their contribution to the ageing of the spirit brings oak depth, vanilla and coconut sweetness and lemon/grapefruit zest without overpowering the sweetness of the malt or the profound cereal notes that come from the Islay grown barley. The structure is firm, the texture luxurious, carrying the DNA of this island.

Colour – Fresh Cut Straw.

Nose – From the outset this is overtly floral and fruity. Slow distillation yet again brings out the best from the Islay grown Barley, the abundance of soft fruit notes and delicate floral style of this dram is shared with our past Islay grown releases. Typical Bruichladdich style fruit notes of crisp apple and ripe pear along with peach and dried apricot are further enhanced with lemon drops, grapefruit and orange zest. There is a vast array of flavour rising from this whisky as it opens further. The oak and cereal components come through after the fruit, pipe tobacco and vanilla notes mingle with barley sugar and caramel wafers, as ever a distinct marine tang hangs in the air.

Finish – The finish is about the fruit, dried apricot from the oak and lemon, kiwi and caramel wafer. A warm sand, marine note lingers as the Islay maturation tells its part of the story. As this whisky lingers on the palate it puts you in mind of the construction and structure to its form. Each element, distillation, time, cask and barley have a clear influence yet not one dominates another as this whisky reaches a crossroads in its development. This vintage is at the perfect stage to appreciate all that it is as it lays bare its DNA, its philosophy and its quality

The Organic 2010:

Er en unpeated Islay single malt produceret af økologisk dyrket maltbyg fra Mid Coul Farms i 2009 og destilleret i 2010. Har ligget på ex-bourbon american oak casks i mindst 8 år og aftappet ved 50%.

Head Distiller Adam Hannett siger: “WE WANT TO SUPPORT PEOPLE WHO GROW FOR FLAVOUR, THOSE CHAMPIONS OF HERITAGE AND NATURAL CROPS. BY PARTNERING WITH THEM WE CAN FIND NEW AND LONG FORGOTTEN FLAVOURS, RECONNECTING OUR WHISKY WITH ITS VITAL RAW INGREDIENTS.”

Pris: £75

Noter (Bruichladdich):

Nose – Fresh malted barley, melon, peach and apricot. Opens up with notes of rich honey, lemon meringue and floral notes of gorse and heather. Vanilla and caramel and pastry notes from the wood are nicely balanced with the intensity of the fruit, waves of pear apple and gooseberry still hint at the fresh green fruits of the spirit.

Taste – Sweet pear drops, vanilla fudge, chocolate and marzipan initially. No aggression here at all just well-integrated flavours and a round gentle texture. The oak and malt notes complement each other so well overlapping each other with toasted rye bread, buttery popcorn and fresh oak, vanilla fudge and smooth caramel merging. The organic barley seems to give more fruit from the distillation and a more viscous texture which is a joy to the olfactory senses.

Finish – Sweet citrus, lemon drops, come through well on the finish and a slight char from the oak gives depth. The finish feels more marine, a little briny alongside the oak and malt which works beautifully.

Character – Elegance, richness and definite Bruichladdich DNA. The depth of flavour comes from the malt and its transformation through the alchemy of distillation. The spirit is pure and fresh, the oak rich and honied, together with time the combination of great oak, superb barley and slow distillation make for an amazing exploration of the fundamentals of making whisky.


Bere Barley 2010 er unpeated Islay single malt, hvor kornet kommer fra Orkney i 2009 og destilleret på Bruichladdich i 2010. Har ligget på ex-bourbon american oak casks i mindst 8 år og aftappet ved 50%

Head Distiller Adam Hannett siger: “WE WANT TO SUPPORT PEOPLE WHO GROW FOR FLAVOUR, THOSE CHAMPIONS OF HERITAGE AND NATURAL CROPS. BY PARTNERING WITH THEM WE CAN FIND NEW AND LONG FORGOTTEN FLAVOURS, RECONNECTING OUR WHISKY WITH ITS VITAL RAW INGREDIENTS.”

Pris: £70

Noter (Bruichladdich):

Nose – At first the nose is dominated by cereal, porridge oats, malty notes but quickly followed by intense fruit, ripe pear and peaches in syrup, lemon meringue pie. There is a fresh breezy quality like fresh linen. The oak brings honey, vanilla, coconut and hints of cinder toffee and fudge. As time opens this unique dram up, the peach notes become all enveloping and anything else is had to find.

Taste – Back to the malted barley on the palate, the texture is like honey, rich and incredibly viscous. A range of sweet fruit and oak notes jostle for position, peaches in syrup again, honey, chocolate, cinder toffee and apricot jam, there is an amazing sweetness from the oak and malt that is unlike any other spirit we make, the Bere barley gives so much intensity of flavour and the spirit has drawn deep from the wood in the last eight years.

Finish – On the finish there is an air of gentle grace as the softness of the fruit continues, pear and apple come through with the peach notes and offer another dimension. The oak and malt fade away slowly and leave you to contemplate an incredible experience.

Character – An absolute delight to behold, from the outstanding texture to the intensity of the fruit, this ancient grain yet again confirms our barley exploration is based on distillation for flavour not yield. This particular vintage has an intensity and range of flavour I have seldom seen before but inspires us yet again to continue our journey.

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